Description
A creamy, easy-to-make no-bake cheesecake with a graham cracker crust. Perfect for any occasion.
Ingredients
Scale
- FOR THE CRUST:
- 2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- FOR THE CHEESECAKE:
- 1¼ cups heavy whipping cream
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 1/3 cup full-fat sour cream
- Additional whipped cream and/or fresh fruit or pie filling (optional but recommended)
Instructions
- Mix graham cracker crumbs, brown sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Chill for 15 minutes.
- Beat heavy whipping cream until stiff peaks form. Set aside.
- In a separate bowl, beat cream cheese and sugar until smooth. Add vanilla extract, lemon juice, and sour cream. Mix well.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread the filling over the chilled crust. Smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight until set.
- Garnish with whipped cream and fresh fruit or pie filling before serving.
Notes
- Use full-fat ingredients for the best texture.
- Let the cheesecake chill thoroughly for the perfect consistency.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 65mg
Keywords: no-bake cheesecake, easy dessert, creamy cheesecake